Clean the beef with diluted vinegar.

Bring water to a boil, add ginger, then briefly blanch the beef tendon.

Char the yellow onion, shallots, star anise, and cinnamon stick until fragrant, then place them in a spice bag.

Simmer the beef tendon with the spice bag. Cook until the beef is tender, then remove the spice bag and season the broth with pho spice mix, a little bouillon, salt, and rock sugar.

Quickly blanch the beef sirloin and rice noodles, then pour the hot beef broth over them. Serve with bean sprouts, sliced onion, Thai basil, hoisin sauce, and chili sauce.